Rich individual chocolate cakes baked briefly at high heat so the centers stay warm and molten. Serves 4.
Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time30 mins
For the Ramekins
1tbspsoft butter
1tbspcocoa powder
Cakes
4ozbittersweet chocolate (60–70%), chopped (113g)
½cupunsalted butter (113g)
2large eggs
2large egg yolks
¼cupgranulated sugar (50g)
1pinchsalt
2tbspall-purpose flour
To Serve
powdered sugar, vanilla ice cream, and fresh berries
1
Prep. Heat the oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa powder, tapping out the excess. Place on a sheet pan.
2
Melt. Melt the chocolate and butter together in the microwave or over a double boiler. Stir smooth and cool slightly.
3
Whip the eggs. Beat the eggs, yolks, sugar, and salt until pale and thick, about 3 minutes.
4
Combine. Fold the chocolate mixture into the eggs, then fold in the flour until just combined.
5
Bake. Divide the batter among the ramekins. Bake 11–13 minutes, until the edges are set and the centers jiggle.
6
Unmold. Rest 1 minute, run a knife around the edges, and invert onto plates. Dust with powdered sugar and serve immediately with ice cream and berries.
Nutrition Facts
4 servings
Serving size
1 cake
Amount per serving
Calories480
% Daily Value *
Total Fat38g49%
Saturated Fat 22g111%
Trans Fat 0g
Cholesterol259mg87%
Sodium90mg4%
Total Carbohydrate28g11%
Dietary Fiber 2g8%
Total Sugars 21g
Protein6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
For the Ramekins
1tbspsoft butter
1tbspcocoa powder
Cakes
4ozbittersweet chocolate (60–70%), chopped (113g)
½cupunsalted butter (113g)
2large eggs
2large egg yolks
¼cupgranulated sugar (50g)
1pinchsalt
2tbspall-purpose flour
To Serve
powdered sugar, vanilla ice cream, and fresh berries
Directions
1
Prep. Heat the oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa powder, tapping out the excess. Place on a sheet pan.
2
Melt. Melt the chocolate and butter together in the microwave or over a double boiler. Stir smooth and cool slightly.
3
Whip the eggs. Beat the eggs, yolks, sugar, and salt until pale and thick, about 3 minutes.
4
Combine. Fold the chocolate mixture into the eggs, then fold in the flour until just combined.
5
Bake. Divide the batter among the ramekins. Bake 11–13 minutes, until the edges are set and the centers jiggle.
6
Unmold. Rest 1 minute, run a knife around the edges, and invert onto plates. Dust with powdered sugar and serve immediately with ice cream and berries.
AuthorEmma food bloggerDifficultyIntermediate
